21-Day Fix Zoodles Recipe

Welcome to the first official week of summer!  It feels like it never ended here in Florida but that is a big reason why I love living here. As you many know, I live near the beach and tend to go at least once a week to decompress.  It’s my happy place and I make sure that I get out and turn off technology and breathe in that salt air therapy.

What do you do to get away? How do you disconnect to get reconnected?

It’s so important to do something at least once a week just for YOU, not anyone else. It could be taking a walk, doing yoga, watching a TV show, and/or taking a bath.  Whatever it is, I hope you dedicate sometime to focus on you. It’s important!

We also need to take care of our bodies and fuel it with the proper nutrition so we look and feel our best! That is why I wanted to share this simple, yummy and healthy zoodles recipe I found online. It is an excellent compliment for a BBQ and/or a great Meatless Monday recipe.


What’s all the craze on this Zoodle business?  Well I investigated and found this amazing recipe that will not have you missing those carbs.  This 21-Day Fix Zoodles Recipe with the sweet zucchini and avocado pesto is an excellent pairing.

I hope you enjoy!

Marissa F Myers

Sauteed Zucchini Noodles with Avocado Pesto Sauce

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Serves 2

2-4 zucchinis – depending on size
1 avocado
3 tbsp pesto sauce
1 tbsp Parmesan cheese
1 tsp lemon juice
Fresh basil leaves (minced and whole)
3 tbsp extra virgin olive oil (EVOO) – divided
dash of salt

Using a spiral vegetable slicer (click here to see the one I use, called the Veggetti) spiral 2 to 4 (depending on size) zucchinis onto a paper towel-lined plate. Once you have spiraled all your noodles, place another paper towel on top of the noodles. With your hand, gently apply a little bit of pressure to the noodles. Zucchinis are very moist and this will help get a little of the moisture out so you aren’t eating soggy noodles.

  1. While the noodles are sitting out on the paper towels, make your avocado pesto sauce. Scoop the avocado from its skin, removing the pit, into a food processor or blender. Add 2 tbsp. of EVOO, 3 tbsp. of pesto sauce, 1 tbsp of Parmesan cheese, and 1 tsp. of lemon juice. Blend until mostly smooth.
  2. Heat 1 tbsp of EVOO in a frying pan on med-high heat. Wait until the oil is hot (be careful not to burn your oil) and add the noodles. Add a dash of salt. Sauté your zucchini noodles for 2 minutes. Do not over-cook or they will be soggy. Remove from pan immediately and top with avocado pesto. Add desired amount of Parmesan cheese and minced basil and enjoy!

Cup Counts: 1 green filled with Zucchini Zoodles, 1 blue filled with avocado pesto